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Baked sweet potatoes with feta and pesto vegetables

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baked sweet potato with pesto veg and feta cheese, healthy lunch ideas, easy family food from daisies and pie

For a super easy lunch or dinner try our delicious oven baked sweet potatoes loaded with pesto marinated vegetables and a sprinkling of feta. Vegetarian, easy and yummy!

Our baked sweet potato recipe with feta and pesto marinated vegetables makes a really easy lunch or midweek dinner recipe.

These delicious baked whole sweet potatoes are jam packed full of flavour and bursting with goodness, I definitely count this as a ‘healthy lunch choice’

Sweet potatoes are so much quicker to bake than regular potatoes so they’re perfect for when you want your food to just be ready fast.

I usually give them a little head start in the microwave first before putting them into the oven to finish baking and crisp up. Cooking sweet potatoes this way just makes them even faster.

Our baked sweet potato is topped with pesto marinated vegetables and they’re delicious as well as being really quick to make. Just a matter of frying up your favourite Mediterranean vegetables in a pan and stirring through the pesto. Easy huh?!

Loaded vegetarian baked sweet potato ingredients

To make our baked sweet potato recipe you will need…

  • 2 large sweet potatoes – scrubbed and pricked all over with a fork
  • 1 courgette – diced
  • 2 baby aubergines – sliced into bitesized pieces
  • 4 vine tomatoes – roughly diced
  • 50g pitted black olives
  • 2 tsp pesto
  • 50g feta cheese
  • 1tbs olive oil.

How to make the best baked sweet potatoes

sweet potato topped with pesto veggies and feta cheese, healthy sweet potato recipes, healthy lunch ideas, easy family food from daisies and pie

How to bake sweet potatoes

  • Heat the oven to 200C and line a baking tray with tin foil and place it on the shelf underneath where you’ll be baking the sweet potatoes.

How long do you bake sweet potatoes for in an oven?

  • Scrub the sweet potatoes and dry them well. Prick them a good few times with a fork then microwave on high for around 5-6 minutes. Then put them straight into the hot oven to continue baking.
  • Check the potatoes after around 30 minutes to see if they’re soft enough, if not, just check them every 5-10 minutes until they’re ready.
  • Whilst the potatoes cook, mix up your pesto vegetable filling. Add a splash of olive oil to a non stick pan, then tip in the courgettes, aubergines and tomatoes.
  • Cook over a medium/high heat for around 10 minutes until all the veg is soft. Then remove from the heat and stir through the olives and pesto.
  • Split open the baked whole sweet potatoes, top with the pesto vegetables and sprinkle over the crumbled feta cheese.

Make baked sweet potatoes with feta your way…

  • Add in some crispy bacon bits or sizzled chorizo sausages.
  • Go spicy and throw a chopped chilli in with the vegetables.
  • Fancy something sweet and sticky, add in a spoonful or caramelised onions instead of pesto.
  • Switch the feta for mozzarella instead.

Love baked potatoes? Try our top ten tasty baked potato toppings here!

baked potato topping ideas - chicken fajita topped baked potatoes, ham and cheese loaded skins, dessert topped baked sweet potato with cinnamon apples, yogurt and pecans and baked sweet potato with pesto vegetables. Text overlay "mmmm proper comfort food - baked potato topping ideas"

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Yield: Serves 2

Baked Sweet Potatoes with Pesto Vegetables

sweet potato topped with pesto veggies and feta cheese, healthy sweet potato recipes, healthy lunch ideas, easy family food from daisies and pie

Super tasty baked sweet potatoes loaded with pesto marinated vegetables and tangy feta cheese

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 2 large sweet potatoes
  • 1 courgette - diced 
  • 2 baby aubergines - chopped into bitesized pieces
  • 4 vine tomatoes - diced 
  • 50g olives 
  • 2 tsp pesto 
  • 50g feta cheese 
  • 1 tbs olive oil

Instructions

  1. Heat the oven to 200C and line a baking tray with tin foil and place it on the shelf underneath where you'll be baking the sweet potatoes.
  2. Scrub the sweet potatoes and dry them well. Prick them a good few times with a fork then microwave on hight for around 5-6 minutes. Then put them straight into the hot oven to continue baking.
  3. Check the potatoes after around 30 minutes to see if they're soft enough, if not, just check them every 5-10 minutes until they're ready.
  4. Whilst the potatoes cook, mix up your pesto veggies filling. Add a splash of olive oil to a non stick pan, then tip in the courgettes, aubergines and tomatoes. Cook over a medium/high heat for around 10 minutes until all the veg is soft. Then remove from the heat and stir through the olives and pesto.
  5. Split open the sweet potatoes, top with the pesto vegetables and sprinkle over the crumbled feta cheese.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 423Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 24mgSodium: 521mgCarbohydrates: 58gFiber: 12gSugar: 23gProtein: 12g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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baked sweet potato filled with Mediterranean vegetables marinated in pesto and topped with feta cheese

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